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Lion’s Mane Mushroom Steaks on Polenta
From Statesboro Market2Go
<p>A richly flavored vegetarian meal that uses locally grown Lion’s Mane mushrooms! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: justinesnacks.com (Entered by Ariana Giddens)
Serves: 2
Vegetarian!
Ingredients
1 tablespoon
Olive oil
5 tablespoons
Salted butter (divided)
3 or 4
Lion's Mane Mushrooms (more if using smaller)
4 cloves
Garlic (peeled & crushed)
2 sprigs
Rosemary
3 sprigs
Sage
1 teaspoon
Red pepper flakes
1/4 cup
Vermouth or red wine
3 tablespoons
Heavy cream
1 tablespoon
Balsamic vinegar (and more if needed)
Salt & pepper to taste
1/2 cup
Yellow cornmeal
2 cups
Water
1/4 cup
Torn fresh herbs of your choice for garnish
Step by Step Instructions
- Put a cast iron pan over medium heat and add the olive oil and 1 tablespoon of butter. Melt the butter and swirl the two together.
- Add a mushroom to the pan and sear on both sides for 2 minutes each, pressing down with a spatula or grill press.
- Add the crushed garlic, herb sprigs, and the red pepper flakes, then add 2 more tablespoons of butter. Once the butter melts, generously baste or spoon the mixture over the mushrooms on both sides.
- Repeat this process with the other mushrooms, adding a tablespoon of butter each time. Once completed, transfer the mushrooms to a cutting board and set aside.
- Turn the heat under the pan to medium low and add the wine to the cooking juices. Stir and let heat to cook off the alcohol in the wine.
- Once the mixture had reduced, stir in the heavy cream and season to taste with salt & pepper. Stir in the balsamic vinegar, then taste and season again. Set the pan aside.
- Heat a fresh saute pan over medium heat, then add the cornmeal and water. Whisk them together vigorously until well combined. Cook at a soft simmer for 4 to 5 minutes, whisking periodically to remove clumps.
- As the mixture becomes thicker, begin whisking with more frequently for 5 to 6 minutes. Turn heat to low and season to taste. Let cook for 5 to 7 more minutes, and if needed add more water if the mixture is too thick. The polenta can cook for up to 40 minutes, but 20 will likely be sufficient.
- To plate, scoop some polenta onto a plate and top with sliced mushrooms, pan sauce, and fresh herbs.